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Well, I am probably the only food blog writer who didn’t know today was the day to honor Julia Child with a recipe! And the day’s nearly done! So herewith, a simple, straightforward and terribly savory entry in the competition:

Preparation ~
Peel and quarter the potatoes. Place in a large pot and cover with cold water. Add about 1 teaspoon of salt, bring to a boil and cook for 10 to 15 minutes until the potatoes are tender when pierced with the tip of a knife.

While the potatoes cook, place 3 tablespoons of the butter in a microwave-safe glass measure. Add the heavy cream and microwave on medium-high (70%) until the butter is melted and the cream is hot, about 1-1/2 minutes.

Melt the remaining tablespoon of butter in a skillet over medium heat. Add the sliced shallots and cook until soft and golden brown, about 5 to 7 minutes. Set aside.

Drain the potatoes and return to the pan for a minute or two to evaporate all of the water. Transfer to a large bowl, add the butter-cream mixture and whip with an electric mixer on slow speed until smooth. Add the salt, white pepper and caramelized shallots. Taste and adjust the seasoning as needed. Transfer to a serving dish.

Makes 6 servings

Here’s a mashed potato tip from Julia Child: To keep mashed potatoes warm for up to an hour, set them in a bowl over barely simmering water and cover them loosely, leaving a little air circulating. Stir occasionally and add a extra butter if necessary. This method keeps them from drying out as oven warming might tend to do.